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Acoustically assisted supercritical CO2 extraction of cocoa butter: Effects on kinetics and quality

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Acoustically assisted supercritical CO2 extraction of cocoa butter: Effects on kinetics and quality

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dc.contributor.author Rodríguez, Óscar es_ES
dc.contributor.author Ortuño Cases, Carmen es_ES
dc.contributor.author Simal Florindo, Susana es_ES
dc.contributor.author Benedito Fort, José Javier es_ES
dc.contributor.author Femenia, Antoni es_ES
dc.contributor.author Roselló Matas, Carmen es_ES
dc.date.accessioned 2017-05-12T12:41:16Z
dc.date.available 2017-05-12T12:41:16Z
dc.date.issued 2014-10
dc.identifier.issn 0896-8446
dc.identifier.uri http://hdl.handle.net/10251/81090
dc.description.abstract [EN] The effect of high power ultrasound (US) application and pressure on the supercritical fluid extraction (SFE) kinetics of cocoa butter and on characteristics of the extracted cocoa butter (fatty acids composition, transition temperatures, polyphenol content and antioxidant activity) has been evaluated. Extraction experiments were carried out at 40 degrees C and at two pressure levels of 400 bar and 550 bar, without and with US application of 50 +/- 5 W, the extraction yield being significantly improved as the pressure increased and the ultrasound was applied. A Weibull model allowed the accurate simulation of the extraction curves, considering a constant shape factor alpha which was affected only by the US application, whilst the rate constant beta was affected by both pressure and US application. In general, for all cocoa butter samples, the transition temperatures observed corresponded to the polymorph alpha, T-c = 9.9 +/- 0.3 degrees C and T-m = 20.2 +/- 0.4 degrees C. With regard to the fatty acid composition, the stearic (37.8 +/- 0.8%), oleic (33.7 +/- 0.2%), and palmitic (26.0 +/- 0.6%) were the major acids, and none were found to be influenced by either pressure or ultrasound application. Similarly, the total polyphenol content and antioxidant activity were not affected by extraction conditions. The microstructure of cocoa beans after processing was affected by pressure and also by ultrasound application which promoted a breaking of the cell arrangement, facilitating the butter extraction. (C) 2014 Elsevier B.V. All rights reserved. es_ES
dc.description.sponsorship The authors would like to acknowledge the Spanish Government (MICINN), and European Regional Development Fund (FEDER), the European Social Fund (FSE) and the Govern de les Illes Balears for their financial support (DPI2009-14549-C04-02, DPI2012-37466-C03-02, AGL 2012-34627, Project 57/2011). en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation info:eu-repo/grantAgreement/MICINN//DPI2009-14549-C04-02/ES/Estudio Del Efecto De Los Ultrasonidos De Potencia Sobre Procesos De Transferencia De Materia: Implicaciones Sobre La Calidad Final De Vegetales Procesados/ es_ES
dc.relation info:eu-repo/grantAgreement/Govern de les Illes Balears//57%2F2011/ES/Enginyeria d'Aliments/ es_ES
dc.relation info:eu-repo/grantAgreement/MINECO//AGL2012-34627/ES/OBTENCION DE INGREDIENTES FUNCIONALES A PARTIR DE ALOE VERA Y SUBPRODUCTOS AGROALIMENTARIOS. APLICACION DE ULTRASONIDOS DE POTENCIA/ es_ES
dc.relation info:eu-repo/grantAgreement/MINECO//DPI2012-37466-C03-02/ES/APLICACION DE LOS ULTRASONIDOS DE POTENCIA EN LA INTENSIFICACION DE PROCESOS DE SECADO A BAJA TEMPERATURA. MATERIA PRIMA Y EFICACIA DEL PROCESO/ es_ES
dc.relation.ispartof Journal of Supercritical Fluids es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Supercritical extraction es_ES
dc.subject Power ultrasounds es_ES
dc.subject Cocoa butter es_ES
dc.subject Weibull model es_ES
dc.subject Antioxidant activity es_ES
dc.subject Polyphenol content es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Acoustically assisted supercritical CO2 extraction of cocoa butter: Effects on kinetics and quality es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.supflu.2014.06.017
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Rodríguez, Ó.; Ortuño Cases, C.; Simal Florindo, S.; Benedito Fort, JJ.; Femenia, A.; Roselló Matas, C. (2014). Acoustically assisted supercritical CO2 extraction of cocoa butter: Effects on kinetics and quality. Journal of Supercritical Fluids. 94:30-37. https://doi.org/10.1016/j.supflu.2014.06.017 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1016/j.supflu.2014.06.017 es_ES
dc.description.upvformatpinicio 30 es_ES
dc.description.upvformatpfin 37 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 94 es_ES
dc.relation.senia 286447 es_ES
dc.identifier.eissn 1872-8162
dc.contributor.funder Ministerio de Economía y Competitividad es_ES
dc.contributor.funder Govern de les Illes Balears es_ES
dc.contributor.funder Ministerio de Ciencia e Innovación es_ES


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